Cooking: Light Spring Faire

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Spring and summer are an opportunity to hit refresh on many aspects of life, including what you eat. Simple changes can allow you to enjoy the flavors of the season without sacrificing taste or eating less.

Find more inspiration, tips, and recipes by seeking out additional resources like “Atkins: Eat Right, Not Less: Your Guidebook for Living a Low-Carb and Low-Sugar Lifestyle.” Filled with 100 whole-food recipes and simple solutions for living a low-carb lifestyle, contains a variety of meal plans, low-carb takes on classic comfort foods and tips for creating a low-carb kitchen. Readers can also learn about Atkins 100, a flexible and personalized low-carb lifestyle program. Learn more about the benefits of a balanced, flexible, low-carb approach to eating at Atkins.com.

All the following recipes are courtesy of “Atkins: Eat Right, Not Less.”

Ingredients

Dressing

Salad

4cupsBaby Spinach

1Ripe Haas Avocadothinly sliced

1mediumZucchinicut into noodle shapes

2Carrotscut into noodle shapes

2Radishesthinly sliced

8 sprigsCilantro

Instructions

Heat oven to 400° F. Coat small skillet with olive oil spray. Add chicken to skillet and cook 3-4 minutes, turning once or twice to brown chicken. Slide into oven and bake 6- 8 minutes, until chicken is cooked through and no longer pink in center when sliced with a knife. Set aside to rest 5 minutes then shred.

Divide spinach and avocado among four bowls. Top with chicken, zucchini, carrots, radishes, and cilantro. Drizzle with dressing and serve immediately.

Tip: If you don’t have a spiralizer, you can achieve the same effect by using a vegetable peeler to shave thin ribbons. You can also use a mandoline vegetable slicer then use a knife to cut the strips into thinner noodle-like strips.

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